Parsnips were on sale – 2 for 1 in Tesco’s last week. Great, I thought, I’ll make parsnip soup. The parsnips had knocked about on the larder floor for so long that even Danny had given up asking what I was going to do with them. It was time to make the soup.

When D was secreted in the Rat Room upstairs, I peeled, diced and popped them into the slow cooker with some rich chicken stock, onions and a teaspoon of Garam Masala. I love this light combination of spices, not too overpowering to kill the sweetness of the parsnips. Interesting enough for Danny to examine the tin carefully when he stepped into the kitchen a few hours later.

In fact I had read the pack too. I didn’t realise that Garam Masala can be added at any stage in the cooking process and even used to sprinkle on food at the table. I discovered that Fiddes Payne spices are available from Tesco. Much cheaper than Bart’s, their Garam Masala is a winner. I did buy their Cajun spice mix but gave it away as cumin dominated and I live with a cumin hater. Bart’s win hands down here, Cajun spice with no spice bully in the mix.

I had taken a peek at Delia’s recipe for parsnip and apple soup and it seemed a bit of a palaver although I loved the idea of a topping of parsnip crisps (chips). Danny had never tasted parsnip soup so I wasn’t keen on adding apple. before he has sampled this sweet, delicious soup.

Our parsnip soup is sweet, mildly spicy and easy – making and eating. No spiciness that forces an examination of the trachea and beyond. Low fat too as there’s no need to fry the onions. 4 hours in the slow cooker and a happy smiling face when I got in from work this evening.

The soup is great naked but dressed and titivated with some creme fraiche and chopped parsley it is stunning.

Delicate parsnip soup spiced with Garam Masala recipe

Ingredients:

1 kilo of parsnips

250g of onions

1.5 litres of hot chicken stock (vegetable stock could be used instead)

1-2 tsp of Garam Marsala

salt and ground white pepper to taste

Method:

Peel and chop the onions

Peel, top and tail the parsnips and chip into 3cm lengths of similar thickness

Toss the vegetables into the slow cooker and add the hot stock and the spices

Cook on auto for 4 hours.

When the parsnips are soft blend the soup. I used the stick blender. And season with salt and ground white pepper.

I am surprised that no one has left any comments on here since 2008. I was searching for Parsnip Soup in the slow cooker and came across your page. Thank you so much. It is now 21.13 on 23.12.11 and I have your recipe cooking as I write.

Have parsnip soup on the go as we speak, with just ordinary curry powder (althoug I shall try the garam masala next time!) Ever tried putting in orange juice as well? It makes the soup a little lighter and adds an interesting flavour, without making it too sweet. Delicious!
All the best,
Jeni

Love the name! Parsnips are a winter vegetable in the UK, available everywhere. They are good in spiced soup but are deliciously sweet roasted. Part of our traditional Christmas meal. I had no idea tat they are not readily available in America.

Hi, Fiona! I am a lurker on your site, and am quite taken by your descriptions and stories. I had never had parsnips – I’m from the states, and although I had a fairly vegetable-intensive childhood due to vegetarian parents, there are quite a few ‘old-world’ veggies that can be difficult to find here.

This soup sounded so good (although I too had to look up Garam Masala, or at least call my mother) that I went out looking for parsnips. I even found organic ones at my favorite store, and a lovely man from England working there who was enthusiastic about the versatility of the parsnip, and who asked about your site.

I made the soup the next week for my whole family, and ALL of them loved it, even the ones who ‘hate soup.’ So, thank you for a lovely addition to our recipes and to our list of veggies we love! I will definitely keep reading. 🙂